ISSN:
0001-1541
Keywords:
Chemistry
;
Chemical Engineering
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Filtration experiments were performed to dewater bentonite slurries at different filtration pressures. The diffusivity of the cake was then determined as a function of void ratio using the measured filtration rates, the final void ratios of the cakes, and the theory of compressible filtercakes. Any filtration process can, in theory, be predicted, once the cake diffusivity is known as a function of void ratio and the void ratio as a function of applied pressure. In particular, the final stage of the filtration process can be modeled and offers an alternative route to determine the cake properties from the experimental results. The final slow approach to equilibrium is difficult to study experimentally; other techniques to determine cake properties are therefore preferable. Final stages of the cake compaction are also markedly slower than predictions based on the intial filtration rates. Possible explanations include a filtercake rheology that is more complicated than assumed in the model or time-dependent effects caused by exclusion of ions from the bentonite filtercake, but such explanations appear unsatisfactory. Filtration models in which the filtercake void ratio and permeability depend solely on the imposed stress, may therefore be too simple for some materials.
Additional Material:
6 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/aic.690430612
